Cherry Tomato, Chilli and Cheddar Pasta - Eat Love Share

Cherry Tomato, Chilli and Cheddar Pasta

By on February 3, 2017



  • 3 tbsp olive oil 
  • 3 garlic cloves, sliced
  • 1 large red chilli, sliced finely
  • 12 cherry tomatoes 
  • Handful of rosemary sprigs, chopped finely
  • Handful of thyme sprigs, chopped finely
  • 300g fettuccine (or pasta of choice)
  • 100g Chris’ Heritage Vintage Cheddar & Caramelised Onion Dip
  • Grated parmesan cheese (to serve)


  • Pre-heat your over to 180 degrees celsius. Place your cherry tomatoes in a roasting pan, drizzle them with olive oil, top with 1/4 of your herbs and season well with salt and pepper. Roast them in the oven until soft
  • In a frying pan, heat the rest of the oil over a low heat. Add the garlic and chilli and cook for 3 minutes, or until softened. Add the remainder of your herbs. 
  • Meanwhile, cook the pasta in boiling water following packet instructions. Drain, reserving 150ml of cooking water
  • Remove the frying pan from the heat and stir in the Heritage Dip. Add the pasta to the pan with a splash of cooking water; this will give you a glossy sauce.
  • Toss the pasta with the sauce, adding the reserved water to loosen it as required. Season to taste and serve with roasted cherry tomatoes and parmesan cheese on top